I am considering making my own sausage to be smoked in my off-set smoker (trailer type). I cook brisket, ribs and pulled pork already, but trying to decide if I want to make my own sausage to cook with the other meat or just keep buying store brand. I have seen a lot of videos about making and smoking it, but they only talk about cold-smoking. My question is...can you SAFELY cook RAW homemade sausage on a smoker that is running a temp of around 225-275 F using only regular spices ??